CHESTNUT AND LOBSTER SOUP
Categories Soup/Stew Shellfish Appetizer Valentine's Day New Year's Eve Seafood Lobster Fall Winter Anniversary Chestnut Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Cook lobster in pot of boiling salted water until shell turns bright red and meat is opaque in center, about 8 minutes. Drain. Transfer lobster to large bowl; cool. Working over same bowl to catch juices, twist off claws. Cut off tail. Cut lobster meat from shells. Reserve shells; scrape out green tomalley and discard. Cut meat into 1/2-inch pieces; cover and chill.
- Bring milk, 2 cups stock, bay leaf, thyme, parsley, and lobster shells with any accumulated juices to simmer in heavy large saucepan. Cover; simmer 10 minutes. Strain into large bowl. Return strained liquid to pan. Add chestnuts; bring to boil. Reduce heat; simmer uncovered until tender, stirring occasionally, about 15 minutes. Working in batches, puree soup in blender. (Lobster and soup can be made 1 day ahead. Cover separately; chill.)
- Bring soup to simmer. Stir in Madeira. Thin with more stock, if necessary, and stir until heated through. Season with salt and pepper.
- Meanwhile, melt butter in small skillet over medium heat. Add lobster meat; sauté 1 minute to heat through.
- Ladle soup into bowls. Top with lobster meat. Sprinkle with minced fresh chives and serve.
- Available at specialty foods stores and some supermarkets.
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